Grilled Potatoes
Meanwhile, in a food processor, pulse basil, parsley, and garlic until finely chopped. Add vinegar, capers, 1/3 cup oil, and 1/4 teaspoon salt and pulse until combined. Transfer to a small bowl and refrigerate until ready to serve.
Ingredients :
- 2 lb. medium Yukon Gold potatoes
- 2 Tbsp. plus 1 3/4 tsp. kosher salt, divided
- 1 cup packed fresh basil leaves
- 1 cup packed fresh parsley leaves
- 1 cup clove garlic, coarsely chopped
- 2 Tbsp. white wine vinegar
- 1 Tbsp. capers, drained
- 1/2 cup plus 2 Tbsp. extra-virgin olive oil, divided, plus more for grill
Directions :
- Place potatoes in a medium pot; season with 2 tablespoons salt. Cover with water and bring to a boil over high heat. Reduce heat to medium and simmer until potatoes are tender, 20 to 30 minutes, depending on size of potatoes.
- Drain, return to pot, and toss over low heat to steam off extra moisture. Transfer to a cutting board and let cool slightly. Slice each potato lengthwise into 6 wedges.
- Meanwhile, in a food processor, pulse basil, parsley, and garlic until finely chopped. Add vinegar, capers, 1/3 cup oil, and 1/4 teaspoon salt and pulse until combined. Transfer to a small bowl and refrigerate until ready to serve.
- Prepare a grill for medium-high heat; preheat 5 minutes. Clean and oil grates. In a large bowl, toss potatoes with remaining 2 tablespoons oil and 1 1/2 teaspoons salt. Grill cut side down until well marked underneath, 2 to 3 minutes. Turn and cook until other side is well marked, about 2 minutes more.
- Transfer potatoes to a platter. Top with herb sauce.
